Best Fried Pea And Mint Patty Sandwiches Pea Lafels Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

FRIED BLACK-EYE PEAS



Fried Black-Eye Peas image

I make these with leftover cooked black-eyed peas cooked with ham hocks or smoked turkey from New Year's. I sometimes top with a fried green tomato or left over candied yams. Get creative with them. I've tried several variations. This is the basic version.

Provided by MAJIX

Categories     Side Dish     Beans and Peas

Time 30m

Yield 4

Number Of Ingredients 8

½ pound bacon
3 cups canned black-eyed peas, rinsed and drained
2 tablespoons minced shallot
⅓ cup chopped roasted red peppers
3 tablespoons all-purpose flour, or as needed
salt and black pepper to taste
1 tablespoon butter
1 tablespoon vegetable oil

Steps:

  • Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
  • Mash the black-eye peas in a bowl with a fork. Crumble the bacon into the peas, and stir in the shallot, red peppers, and enough flour to make the mixture stick together. Season to taste with salt and pepper. Form the black-eye pea mixture into 4 patties.
  • Melt the butter with the vegetable oil in a large skillet over medium heat. Cook the patties until golden brown and crispy on each side, about 4 minutes per side.

Nutrition Facts : Calories 324.9 calories, Carbohydrate 31.1 g, Cholesterol 28 mg, Fat 15.2 g, Fiber 6.3 g, Protein 16.4 g, SaturatedFat 5.2 g, Sodium 1051.4 mg, Sugar 0.7 g

MINI MINT PATTIES



Mini Mint Patties image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 32 mini mint patties, depending on the size

Number Of Ingredients 5

1 pound fondant, store-bought
2 to 3 drops mint extract, to taste
Powdered food coloring, as desired
1/2 teaspoon invertase
1 pound bittersweet chocolate, tempered

Steps:

  • Place the fondant in a saucepan placed over medium heat. Warm the fondant with a few drops of water so the fondant will become soft, like the consistency of royal icing. Insert a candy thermometer and heat to 140 degrees F. Stir in a few drops of mint extract, to taste. Stir in a drop or 2 of green food color, to your taste for color. Place the fondant in a cornet and use a scissors to cut off the tip. Pipe the fondant in small rounds onto a parchment paper lined baking pan. Let the candies cool until they are hard, about 30 minutes.
  • Use a chocolate dipping fork to dip each candy in the tempered dark chocolate. Place back on a parchment lined baking sheet. When cool, the candies are ready to eat. The invertose will cause the fondant consistency to change over time. The inside will become the consistency of honey.
  • SOURCES:
  • Invertose
  • Chocolate melter: demarle

Related Topics